Beef Bone Broth
A few sprigs each of:
Roast the bones: place the beef bones on a sheet pan lined with foil and roast in the oven for 20-30 minutes at 375-400F. They don’t have to be perfect, you’re just carmelizing for more flavor. If you want to go the extra mile, you can “paint” some tomato paste onto the bones in the last 10 minutes of roasting.
Place the herbs and roasted bones into a pressure cooker or slow cooker and cover with salted water (maybe 1 tsp salt per quart).
In a pressure cooker: seal and cook on high pressure for at least 1 ½ -2 hours (depending on the capacity of your pressure cooker.)
If you have a slow cooker cook on low for at least 12 hours (I’d say 24 hours for the best results). I would set it in the evening and let it go overnight and check in in the morning.
Can it and store it for a year ( or two?) or store it in the fridge for a month.
I like to drink this stuff straight. I find it very comforting in the winter and it is helping me to get to my fat levels while on the keto diet. I actually tend to save scraps of fat when I trim steaks and add that to the pot. The flavor is great.
I especially like this as a breakfast item. It’s quick if you’re a grab-and-go item kind of person, and it’s nutritionally dense and satisfying as well. If you’re curious about the difference between broth and stock the line is pretty blurry. The opinion I have now is that broth seems to be something you drink by itself while stock is something you add to soups and sauces and, therefore, a stock is a little richer. I tend to use bone broth to make stock by adding vegetable scraps and more herbs and spices.
Honestly, whatever you call either thing, they are both good tasting and good for you by themselves or in a soup.